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by Mike Hultquist · · 61 Comments · Jump to Recipe
This Jamaican jerk sauce recipe is made with fiery Scotch Bonnet peppers, aromatics and spices, a must for spicy sauce lovers, great with chicken or shrimp! It's a flavor blast of the Caribbean!
Jamaican Jerk Sauce Recipe
We're working our way into Caribbean cuisine today, my spicy food loving friends. When it comes to spices and big flavors, the Caribbean has you covered, particularly Jamaica.
This part of the world doesn't shy away from cooking with spicy chili peppers, like the wonderfully fiery Scotch Bonnet pepper that rivals the habanero pepper in both heat and flavor.
With such a lush location and prime growing conditions, the freshest of the fresh ingredients are the norm, the hot peppers are abundant, and the spices are in bloom. I greatly enjoy visiting the Caribbean just for the food.
Case in point - Jamaican Jerk Sauce. This is a recipe you'll like to print and keep in your back pocket for those moments when you want that flavor punch of the Caribbean.
It's a warming and rather fiery Caribbean jerk sauce, though it's also easy to customize to your own preferred levels. I'll discuss how you can do that below.
It's also key to Jamaican Jerk cooking.
What is Jerk Cooking?
Native to Jamaica, jerk cooking is a cooking method where meat is either marinated or dry-rubbed with a mixture of seasonings and ingredients referred to as Jamaican Jerk Spice. Jamaican jerk sauce is integral to authentic Jamaican jerk food.
Chicken or pork are the most common foods cooked this way, though it's great with seafood as well, just without any low and slow cooking.
Jerk sauce is so important to Jamaican cuisine that the Jamaican government wants to copyright the term "Jamaican Jerk". They say that "just as Mexico is known for its Tequila, and France for Champagne, Jamaican Jerk is protected internationally from misrepresentation."
I have my own personalized Jamaican jerk recipe that I'm sharing with you that includes a nice level of that heat and spice, as well as a number of other fresh ingredients and other components that make it one of my favorites. It's definitely the best.
For now, let's discuss how to make Jamaican jerk sauce, shall we?
Jamaican Jerk Sauce Ingredients
Jamaican jerk sauce consists of a number of ingredients that can vary from cook to cook. These are my preferred ingredients and ratios, with some ranges to consider depending on your personal tastes.
- Scotch Bonnet Peppers. An important element for flavor and heat.
- Other Vegetables. Red onion, garlic, scallions or green onions.
- Liquids. Soy sauce, vinegar, lime juice, olive oil. Pineapple juice is a popular addition I sometimes uses.
- Spices. Ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt and black pepper.
There are variations, of course, but these are the ingredients I use.
How to makeJamaican Jerk Sauce - the Recipe Method
Add all of the ingredients to a food processor or blender - scotch bonnet peppers, red onion, garlic cloves, scallions, soy sauce, vinegar, olive oi, lime juice, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, and salt and pepper.
Blend until smooth, or until you achieve the consistency you desire.
Boom! That's it. Very easy, right? It's a great recipe. Jamaican jerk sauce is an easy recipe to make.
Use immediately.
Storage and Leftovers
Store any leftover Jamaican jerk sauce in the refrigerator in an airtight container. Use within 2 weeks.
You can also freeze it in freezer containers for up to 6 months. I like to freeze it in smaller portions.
The Taste of Jamaican Jerk Sauce
This sauce is rather piquant and will certainly bring the spice. Aside from the obvious heat, the broad mixture of spices are fresh, so you'll get plenty of bite and fresh flavor.
It is quite herbal and notably Caribbean with the use of nutmeg, allspice and fiery scotch bonnets. You can cook the sauce to blend the flavors more, though they will be more mellow when merged.
Adjust Heat Factor & About the Peppers
This is a fairly hot sauce recipe. I rate it as medium-high because of the inclusion of the Scotch Bonnet peppers. Scotch Bonnet peppers offer quite a bit of heat. They range from 100,000 to 350,000 Scoville Heat Units(SHU) which is anywhere from 12 to 140 times hotter than ajalapeno pepper.
Use habanero peppers as a substitute.
If you'd like a milder version of this recipe, either reduce the amount of Scotch Bonnets used, or replace with with milder peppers. I think this is great with just about any aji chili peppers. Or, try it with the more commonly found milder banana peppers or any colorful sweet pepper.
Of course if you're looking for something even hotter and spicier, you can incorporate hotter peppers, like ghost peppersor the crazy wildly hot Carolina Reaper. Yes!
Or just add in some spicy chili flakes or powder to achieve the spice level you desire.
Safety When Handling Hot Peppers
When working with hot chili peppers, it is important to wear gloves when handling them both in raw and dried forms. The oils can get on your skin and cause burning sensations.
Need help?How to Stop the Chili Pepper Burn On Your Skin.
Also, the fumes from the chili peppers and/or the fine powders may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles.
Serving Ideas for Jamaican Jerk Sauce
- Slather this Jamaican jerk sauce on wings, or chicken of any type, pork, or seafood.Jamaican Jerk Chicken is an amazingly flavored dish, as are Jamaican Jerk Wings.
- I love it slathered over shrimp or pretty much any whitefish. It's wonderful with mahi mahi or swordfish.
- It's also an integral part of making a Jamaican Jerk Marinade with the addition of orange juice or pineapple juice.
- Swirl it into soups or stews for a flavor blast. Mix it with sour cream or crema for a simple spicy dip. So many ways to use it.
That's it, my friends! I hope you enjoy your jerk sauce! Keep it spicy for me! Let me know how it turns out for you.
Try Some of My Other Popular Recipes
- Jamaican Jerk Seasoning
- Caribbean Jerk Hot Sauce
- Rasta Pasta
- Jerk Rubbed Grilled Corn on the Cob
- Jamaican Rice and Peas
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Jamaican Jerk Sauce Recipe
This Jamaican jerk sauce recipe is made with fiery Scotch Bonnet peppers, aromatics and spices, a Caribbean flavor blast, great with chicken or shrimp! A must for spicy food lovers.
Course: Main Course, sauce
Cuisine: American, Jamaican
Keyword: hot sauce, jamaican, sauce, scotch bonnet, spicy
Prep Time: 10 minutes minutes
Cook Time: 1 minute minute
Total Time: 11 minutes minutes
Calories: 63kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
5 from 15 votes
Leave a Review
Ingredients
- 4-6 Scotch Bonnet peppers chopped
- 1 small red onion chopped
- 4-6 garlic cloves chopped
- 4 stalks scallions end trimmed
- 1/4 cup soy sauce
- 1/4 cup vinegar (optional - use white vinegar or apple cider vinegar, to your preference)
- 2 tablespoons olive oil
- Juice from half a lime
- 1 tablespoon freshly grated ginger
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon dried thyme or use fresh, if available
- Salt and pepper to taste I usually use 1 teaspoon salt and 1 tablespoon black pepper
Instructions
Add all of the ingredients to a food processor. Process until smooth, or until you achieve the consistency you desire.
Use immediately. Store the leftovers in the refrigerator in an airtight container.
Video
Notes
Heat Level: Medium-Hot. You will get a good level of heat from Scotch Bonnets, which are very comparable to habanero peppers in both heat and flavor.
You can bring up the heat by incorporating more Scotch Bonnet peppers, or by using hotter peppers or chili flakes. Bring down the heat level by reducing the Scotch Bonnets, or by replacing them with milder peppers.
Nutrition Information
Calories: 63kcalCarbohydrates: 6gProtein: 1gFat: 3gSodium: 408mgPotassium: 74mgSugar: 4gVitamin A: 105IUVitamin C: 9.8mgCalcium: 21mgIron: 0.5mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 8/25/23 to include new information, photos, and video. It was originally published on 4/22/19.
Reader Interactions
Comments
Brenda B says
I have made this sauce several times now, love it! I use this one both as a marinade and save some to use as a sauce. So far with chicken thighs. Beautiful, flavorful sauce that I'd been searching for.Reply
Mike Hultquist says
I appreciate the comments, Brenda! Glad you like it! I make this one often, as we both love it as well. Making jerk chicken again very soon!
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Rhonda Laird says
we have made this several times. it's great on chicken, pork or fish. I double the recipe so we can marinate it and use it as a sauce.
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Mike H. says
Love hearing it, Rhonda - sounds great!
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Neena Choeltte says
The 1/4 cup vinegar/apple cider vinegar shows as optional here, do you add this in order to water-bath can the marinade?
For your jerk sauce, the vinegar/apple cider vinegar does NOT show as optional.
Why the difference between the 2 recipes?
Thanks Mike - love your recipes!!
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Mike Hultquist says
Neena, they're super close to being the same, with the amount of liquid making them different. I like the flavor of the vinegar. I just had many requests for a marinade, I decided to make them 2 separate recipes to make them easier to find. I appreciate it.
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Shawn says
Do you put it on the wings before or after they are cooked?
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Alexandria Scott Kling says
OK,I have always just bought Jamaican jerk,and I must say that Scotch bonnet isn't the easiest ingredient to find in the middle of the Black Forest but........People,well worth it!
As a vegan,probably tastes are even more important than for 'real people',if you know what.
This takes a puppy to a whole different universe!
Thankyou and take care...Alexandria
Do you reckon it would be freezer friendly?Reply
Mike Hultquist says
Thanks, Alexandria! Yes, this is definitely great for freezing.
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Jim says
I'd like to make this into a marinade, how much orange juice would you recommend?
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Mike Hultquist says
Jim, use 3/4 cup. Check out my Jamaican Jerk Marinade Recipe here: https://www.chilipeppermadness.com/recipes/jerk-marinade/
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Kwanjai Techawatanasuk says
I really love and want to cook Jerk Chicken. I live in South East Asia and really can't find bonnet peppers. Does it really make the dish without Bonnet pepper? What can i substitute for that? Thank you
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Mike Hultquist says
Kwanjai, yes, you can use habanero peppers for this recipe, or use other hot peppers that have a fruity flavor.
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Kevin says
Grew scotch bonnet chillis for first time this year.
Tried this recipe last week and loved it so much just done another batch for this week.
Marinated the chicken overnight for extra flavour.
My go to recipe now for jerk sauce.
Thanks
KevinReply
Mike Hultquist says
Glad you enjoyed it, Kevin!
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NM Mateo says
My "go to recipe" when in the mood for Jerk Chicken!
Very flavourful and just the right amount of heatReply
Mike Hultquist says
Perfection right there! I love it.
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Alistair Armour says
Can this be used as a dipping sauce?
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Mike Hultquist says
Yes, you can use it that way. You might puree it a bit more, maybe thicken it a bit. Try swirling some into sour cream for a creamy style dip.
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S. Young says
Scotch Bonnets and Thai chilis were on sale... Yay. Just made this, and bookmarking for later. Definitely a new fave. Ten stars! Substituted a couple of things, inc using nigella seeds and oil, some cumin...Leaving the batch to blend flavors, but it is truly amazing already. Great marinade. Thanks!Reply
Mike Hultquist says
Excellent, yes! Super happy you loved it!
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Hilary says
Can I use as is to make chili or do I need to make any adjustments? It's hard to find fresh Scotch Bonnet where I live, so may need to substitute Scotch Bonnet sauce.
HilaryReply
Michael Hultquist - Chili Pepper Madness says
Hilary, I've never made a pot of chili with this, but I think it would be very interesting! Jamaican Jerk Chili! I'd give it a go. Let me know how you like it if you make it. =)
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Kevin says
How long can I store it in fridge or can I freeze it looks yummyReply
Michael Hultquist - Chili Pepper Madness says
Kevin, this should last a few weeks easily possibly longer. You can freeze it as well. Enjoy!
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Alison says
Do you think I add this to crème fraîche to make a creamy sauce? Trying to find a way of making a Slimming World friendly version of a creamy jerk chicken
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Michael Hultquist - Chili Pepper Madness says
Alison, yep, you can do that. I often use either Mexican crema or sour cream to make creamy sauces and soups without all the calories of heavy cream. Let me know how it goes for you.
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Karl says
Tried this today, Thankyou me and my girlfriend loved it on chicken. Also great for jerk fry’s with a cheese sauceReply
Michael Hultquist - Chili Pepper Madness says
Great! Glad you both enjoyed it, Karl! Thanks.
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Sandra Miller says
I didn't try the recipe; so I can't rate it, but I'm wondering how long it will keep on the shelf and if it will spoil if not refrigerated.
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Michael Hultquist - Chili Pepper Madness says
Sandra, this would need to be refrigerated for storage and should last at least a week or longer, as there is quite a bit of vinegar as a preservative. If you want shelf storage, look into water bath preserving or use a pressure canner. Check the pH first. Shoot for 3.5 or lower for home canning. I hope this helps.
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Cobra Dan says
Had a tough time rating this one. Made the sauce and used it on my wings and thought it was too sweet and cinnamony. Added orange juice for a marinade and it was soooo good!! So I gave it 5 stars anyway!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Cobra. Definitely worth a note to adjust a bit next time to your preference. I appreciate it!
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Herline Joseph says
Hi is this to marinade the chicken or meat before grilling or is this a sauce to go over the meat after. It sames to be a marinade. However when I buy jerk there is a sauce that comes over it or on the side. Can I get a recipe for that please.
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Michael Hultquist - Chili Pepper Madness says
Hi, Herline. You can use this for both. It's more for a sauce, but can be used as a marinade. I add in orange juice when making a marinade from this. Let me know how it goes for you. Enjoy!
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Victor says
This Sauce is Amazing!!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Victor!
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Carl says
I haven't try it et. But it looks good. Would it work as a sausage mix to make sausage.
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Michael Hultquist - Chili Pepper Madness says
Carl, I think that would be outstanding. Jamaican Jerk sausages! I love it.
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Dwayne says
Hey buddy! Tell me, is there anyway to make this have a longer shelf life? Can you ferment it and store it? Or will this ruin it?
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Michael Hultquist - Chili Pepper Madness says
Hey, Dwayne. You can water bath this sauce, though you might need to add a bit more vinegar or citrus to get the pH down to 3.5 or lower (best for home preserving). Or you can use a pressure canner. You can also freeze it. I don't believe you can ferment it with all of these ingredients. I hope this helps.
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Bob says
I've made this in the past couple of years with my habaneros and always loved it, but I grew scotch bonnets for the first time this year, and I do think it makes a difference. Completely awesome! I garden in a community spot with a lot of folks from around the Caribbean and I can't wait to share this with them.Reply
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Bob!
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Ratna says
Just tried it and I LOVEEEEEEEE it.. This sauce is sooo gooodddd. Thanks for sharing this recipe <3<3<3Reply
Michael Hultquist - Chili Pepper Madness says
Yes! Thanks, Ratna! Glad to hear it.
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Dennis says
Tried this today and just loved it! Totally awesome!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Dennis! I appreciate it!
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Nafisah says
Awesome sauce. Vibrant, rich and full of flavor blast.
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Michael Hultquist - Chili Pepper Madness says
Thanks! Glad you enjoyed it.
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Charles says
OOOO my goodness. Used this sauce twice. On wings and ribs. Wings were great but the ribs were so much better. I let them marinate
longer and I made for great flavor as I put them on the grill and slow cooked them, then I poured the remaining marinate over the ribs and let it burn on. the flavor was so unbelievable. My family destroyed them in minutes. It is a staple in the food menu all year long.Reply
Michael Hultquist - Chili Pepper Madness says
That's great, Charles! Super happy you loved it! I want some of those ribs!
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Wayne Coleman says
Us this jerk sauce same as the ones they give you in a cup on the sides w/ur orders?
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Michael Hultquist - Chili Pepper Madness says
Hi, Wayne. I'm not sure if this is the same jerk sauce as where it is served on the side, but it's probably close.
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Dan Heiles says
Hi Mike
Thanks so much for a great and authentic jerk recipe.
If I may ask the ratios in the above recipe are for what size container?
I am looking to make multiple jars of this sauce and I don't want to run out
of ingredients.
I just joined your site and I am really looking forward to reading up on everything.
Cheers
DanReply
Michael Hultquist - Chili Pepper Madness says
Thanks, Dan. This recipe made a couple of cups or so, though much will depend on the size of your peppers. It will very easily scale up. Let me know how it turns out for you. Cheers!
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Steve kovacs says
Too bad there are not more than 5 stars!! This jerk sauce is fantastic! I've made it around 4 0r 5 times this summer. I tried it on chicken in the oven, it was good. It is fantastic when I marinated leg quarters in it and put the on a slow grill! The taste is perfect! I need to smoke the chicken and the sauce them! Great recipes on this website. Keep them coming. Love the hot stuff!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Steve! I really appreciate it!! Will do!
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Kristina Mobayed says
Hi Michael,
How long will it last in fridge?Reply
Michael Hultquist - Chili Pepper Madness says
Hi, Kristina. This will easily last a week in the fridge. You can freeze it, also, to last 3 months or so. I hope you enjoy it.
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Charles P. says
Wonderful sauce. Quite piquant, indeed. Letting this bloom in the refrigerator as we speak. Another winner.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Charles!
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